This post is all about elote queso and how to make this delicious upgraded queso cheese dip for Cinco de Mayo or any day of the week that ends in Y.
Chip-dippers unite! This elote queso is creamy, cheesy, full of delicious pops of sweet corn, juicy lime, and a kick of tangy hot sauce. This street corn elote queso has become a staple in our home for Taco Tuesdays, game day food, Super Bowl parties, Cinco de Mayo, etc.
But if I am being honest, it really just gives us an excuse to drink margaritas and feel summery vibes all year-round. You can whip up this elote queso in less than 15 minutes and it’s so easy, I’d consider it fail-proof.
Are you looking for my viral smoked version of this dip? Check it out here: Smoked Street Corn Queso.
This post is all about elote queso. A street corn infused cheese dip to make you the most popular guest at the party!
Why You’ll Love Elote Queso?
Elote queso makes regular queso feel naked. It’s for sure the most fun cheese dip I’ve made. As a dedicated lover of all things street corn, creating this dip recipe was a no-brainer.
Addictive Flavors – packed full of so many flavors and textures for 10/10 craveability
Scoopable cheesy version of street corn
Fan-favorite – unless deemed insane, everyone will adore this dip!
Shareable – keeps warm in a cast iron, or it can be transported in a crockpot to stay warm.
Cheeses – Oaxaca cheese (also referred to as Quesadilla cheese), colby jack which is my preferred alternate to Velveeta, cotija cheese – similar to parmesan.
Aromatics – garlic, jalapeno, green chilies all impart so much flavor into this dip.
Corn – fresh sweet corn is ideal. Traditional esquites calls for white corn, but the American adaptation of street corn is sweet yellow corn so that’s what I’m using here.
Evaporated milk – a rich and creamier alternative to milk.
Flour + seasonings
Tortilla chips for dipping
How to Make Street Corn Elote Queso?
Cook the corn in a hot skillet to brown on all sides and set aside to cool. I don’t recommend using oil as it will burn off and create smoke.
Cook peppers and garlic in butter until fragrant. Add the flour, mix, and allow it to cook. Add evaporated milk.
Bring evaporated milk to a simmer. Then, add all of the cheeses and mix until melted. Add lime juice and zest and stir to combine.
Pour your cheese into your desired serving dish (I serve mine straight from the skillet). Add the corn, followed by all the elote toppings. Serve with chips and enjoy!
Looking for other Mexican-Inspire Recipes?
I hope you enjoy this elote queso as much as we do on a regular basis. Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe and I will feature you on my story! Plus, I LOVE to see your cooking and baking accomplishments!
Street Corn Elote Queso
- 2 cups corn: 3 ears of sweet corn / 10oz bag frozen sweet corn defrosted
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 4 oz can diced jalapeños
- 1 4 oz can diced green chilies
- 1/2 tsp ancho chili powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1 tablespoon flour
- 12 oz can evaporated milk half & half can be substituted
- 1 cup quesadilla cheese (Oaxaca), shredded
- 1 cup shredded colby jack cheese
- 1/2 cup grated cotija cheese plus more for sprinkling
- zest from whole lime, juice from 1/2 lime
- crumbled queso fresco OR grated cotija cheese
- chili powder to taste about 1/2 tsp dusted evenly
- Valentina hot sauce
- lime wedges
- tortilla chips for serving
- Pan-grill corn by cooking at high heat on a skillet, turning it every few minutes until it browns on a few sides. Set aside to cool.
- In the same skillet reduced to medium heat, add butter, scallions, garlic, jalapeños and green chilies. Saute until garlic is fragrant, a few minutes. Add the seasonings and stir.
- Add flour and cook for another minute. Add evaporated milk and bring to a low boil, stirring to combine. Add cheese and stir until melted. Then add lime juice and zest. Taste and adjust seasonings if needed.
- To assemble, top it with corn, crumbled queso fresco or grated cotija cheese, chili powder. Drizzle over Valentina hot sauce, scatter some extra scallions. Place a few lime wedges on the side and serve with tortilla chips. (See notes for warming instructions)